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–+ servings
Rice Kimchi Bowls

Vibrant Rice Kimchi Bowls for a Healthy Weeknight Feast

These Rice Kimchi Bowls are a colorful, vegan, and gluten-free dinner option packed with flavorful ingredients and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Sauce
  • 1 cup Coconut Milk use canned for a richer flavor
  • 2 tablespoons White Miso Paste ensure it's gluten-free if needed
  • 2 tablespoons Rice Vinegar or Lime Juice based on personal taste
  • 1 teaspoon Fresh Ginger, minced for optimal flavor
  • to taste Sea Salt enhances flavor
Bowls
  • 1 small head Cauliflower, riced pre-riced options add convenience
  • ½ cup Chopped Scallions provides an oniony bite
  • ½ clove Garlic, minced can be omitted if preferred
  • 7 oz Shiitake Mushrooms, sliced substitute with another mushroom if disliked
  • 6 leaves Curly Kale, torn spinach can be used as a substitute
  • 14 oz Baked Tofu firm tofu works best but can be replaced with tempeh
  • 1 Avocado, diced consider tahini as a substitute
  • ½ cup Kimchi verify that it’s vegan if needed
  • ¼ cup Microgreens, optional cilantro can be an alternative
  • sprinkle Sesame Seeds, optional toasted seeds enhance aroma
  • Extra-Virgin Olive Oil for drizzling
  • Lime Slices for serving

Equipment

  • nonstick skillet
  • mixing bowl

Method
 

Coconut Sauce Preparation
  1. In a small bowl, whisk together coconut milk, white miso paste, lime juice (or rice vinegar), minced ginger, and sea salt until smooth. Set aside.
Cauliflower Rice Preparation
  1. In a nonstick skillet, heat olive oil over medium heat. Add riced cauliflower, chopped scallions, minced garlic, and sea salt. Sauté for about 3 minutes until tender yet crisp. Stir in half of the coconut sauce.
Mushroom Cooking
  1. In the same skillet, add sliced shiitake mushrooms and sauté on medium-high heat for about 5 minutes until golden. Stir in rice vinegar and tamari.
Kale Wilting
  1. Add a splash of water and torn kale leaves to the skillet. Cook on medium heat for about 1 minute until lightly wilted.
Assembly
  1. Distribute cauliflower rice among 4 bowls. Layer with sautéed mushrooms, wilted kale, baked tofu, diced avocado, and kimchi. Drizzle with remaining coconut sauce and garnish with microgreens and sesame seeds. Serve with lime slices.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 18gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 40mgCalcium: 15mgIron: 15mg

Notes

These Rice Kimchi Bowls are customizable with various proteins or seasonal vegetables. Ensure fresh ingredients for optimal flavor.

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